QXPRESS Delivery is HIGHLY RECOMMENDED -
FAST and SECURED delivery (Receive within 1-3 working days)
Singpost Mail might take longer (Estimated 5-7 working days)
If Singpost is chosen, buyers hereby acknowledge to the longer waiting time.
Premium Dried Fish Maw
What is the difference between Yu Piao and premium Dried Fish Maw:
"Yu piao" is the fish bladder or swim bladder of the fish and it is not the same as fish maw or "fa kau".
Fish maw is the stomach of the fish that has been cleaned and sun-dried whole. However most people mistake one for the other and refer to them as fish maw/fish stomach.
Fish bladder or fish stomach is often sold fried, looking golden and puffy. It has to be deep fried and soaked before cooking while fish maw is never deep fried.
Fish maw is sold flat and dried.
Fish maw is usually braised or double-boiled in soups to infuse it with flavour as it is a rather bland ingredient. Apparently, fish maw harvested from the croaker fish is the best as it has thick stomach walls and of a fairly large size compared to other fish maw. (Just in case you are considering, fish maw is supposedly cheaper than birds' nest but does provide the same benefits - smoother skin!)
Fish maw is an excellent source of collagen and it ranks as a luxury food together with abalone, sea cucumber and sharks' fin.
What is Premium Dried Fish Maw made of:
Fried Fish Maw VS Premium Fish Maw
Fried Fish Maw (fish bladder)- 鱼鳔 yúbiào
Fried Fish Maw- Yu piao is cheaper and is more commonly used on daily soup and steamboat.
Fried fish maw :
- Soak fish maw in fresh water for about 10-15 minutes until it soften. Rinse with clean water and it is ready for cooking.
- Soaked fish maw should be stored in the refrigerator at below 0℃ if not cooked. Thaw each time before serving.
Premium Dried Fish Maw- 花胶 Huā jiāo
Fish maw contains rich proteins and nutrients such as phosphor and calcium.
It nourishes ‘yin’, replenishes kidney and boosts stamina. It is effective in healing weak lung and kidney, anemia, etc. It is suitable for consumption by any age group of either gender and is a kind of therapeutic food. The most important of all is that fish maw contains high viscosity gel protein and mucopolysaccharide which are important to lady’s skincare and capable of preserving fine complexion and invigorating blood circulation.
Many Chinese people believe that drinking fish maw soup and eating fish maw will improve their skin and, for pregnant women, the skin of their babies.
Furthermore, fish maw does not contain cholesterol and therefore it is a very valuable health enhancing ingredient suitable for long time consumption.
Premium fish maw :
- Soak fish maw in water for 12-18 hours until it soften.
- Change water from time to time and rinse with cool water to eliminate its fishy smell.
- Put ginger and shallot into a pot of fresh water and boil. Turn off the heat after the water is boiled.
- Put the soaked fish maw into the pot and tightly covered with the lid. Wait until the water cools down.
- Take out the fish maw and rinse with clean water then it is now ready for cooking.
- Soaked fish maw should be stored in the refrigerator at below 0℃ if not cooked. Thaw each time before serving.
Fish maw is an excellent source of collagen and it is believed that drinking fish maw soup will improve your skin and help with blood circulation.
In Cantonese cuisine, there are four items that are considered the top gourmet items of the sea:
鮑魚 (bao yu): abalone. This is the most expensive of them all.
海參 (hai shen): sea cucumber. This texture requires some familiarization.
魚翅 (yu chi): shark fin. This ingredient is starting to be banned in many places.
魚肚 (yu du): fish stomach. The fish stomach referenced here is the fish maw.
Enhancing immunity
Resisting fatigue and ageing effectively
Assisting in the recovery of the weakened and elderly.
Helping in adjusting blood pressure,blood sugar, blood lipid and cholesterol levels
Black Garlic
Black garlic is a pure natural nutritrition food adopting international leading special biological fermentation, screening high quality garlic carefully, fermenting spontaneously after 60-90 days, soft and slippery, sweet and sour taste, black-jelly shape. In garlic fermentation process, the protein breaks down into amino acids, carbohydrates, especially allicin breaks into the odorless, low irritating and deoxidizing alliin, so the garlic become black one. Black garlic changs the taste of garlic, maintains and enhances the edible and medicinal value, makes people absorb the nutrition more easily while eating, eliminates the spicy excitant odor, becomes a kind of pure natural green nutritrition food without any addition agent, which is rich of nutrition and delicious. S-allyl base homocysteine can prevent the combinatiopn of reactive oxygen species and harmful cholesterol; restrain the occurrence of arterial sclerosis.
Usage：6-10 cloves daily;
Note：With black garlic skin soaked drink will get better result. This product cannot replace drugs.
WHY "Black Garlic" is black?
The Black garlic derives its dark appearance through the fermentation process. Fermentation takes place through two stages. In the first stage Organic garlic bulbs are arranged in wooden boxes and placed in a greenhouse-like room for about a month.
The room is kept at high temperature and humid conditions to create a dry steaming effect which is ideal for the garlic bulbs to ferment. By the end of the month, the garlic bulbs will acquire a light brownish color. They will then be transferred to another room for the next and final stage of maturation after which in would acquire its black appearance.
Simple though it may seems, these effects on the fresh garlic bulb includes decomposition, acid reduction, hydrolysis, synthesis and a host complicated transformation affecting more than 800 types of amino acids. Enzymes are broken down and proteins and sugar naturally found in the garlic will combine to create the black appearance, the sweet, balsamic taste and smooth soft texture that offers an amazing melt- in-the- mouth sensation.
In a Research into the Increased Anti-oxidative Potency of Garlic by Spontaneous Short-term Fermentation,(Emiko Sata, et al 2006), the report sugested that the black color is likely to be derived from anthocyanins so that a hypothesis is also raised that polyphenols are increased. This method of fermentation was also discussed by Professor Junichi Sasaki (Sasaki J, et al, 2000) , which the research team tested the anti-tumor potentials of the aged Black Garlic.
How do I eat black garlic?
You can eat it by itself or cook with other food. It does not stimulate stomach in a way a raw garlic does. One or two cloves is a recommended amount of consumption per day.
What are the health benefits of black garlic?
Purely natural, healthy and green food
Richly containing 18 kinds of amino acids which are essential to human body
Enhancing immunity,especially for the vulnerable people
Resisting fatigue and ageing effectively
Assisting in the recovery of the weakened and elderlyHelping in adjusting blood pressure,blood sugar, blood lipid and cholesterol levels
Another benefit of black garlic is its antioxidant levels – it contains twice that of regular white garlic.
"Antioxidants are essential for our immune system as well as preventing and repairing damage to the body’s cells,” says Robert.
"Black garlic could also help lower cholesterol levels, and may offer some protection against infections as it’s a natural antibiotic.”
_______________________________________________________________________________________________
4) Maca
Maca, a root that belongs to the radish family. Grown in the mountains of Peru, it has been called “Peruvian ginseng.” Maca’s benefits have been long valued, and has recently been popularized as a supplement and food ingredient.
Benefit of Maca
1. Vitamins
Maca is rich in vitamin B vitamins, C, and E. It provides plenty of calcium, zinc, iron, magnesium, phosphorous and amino acids.
2. Sexual function
Maca has long been used to promote sexual function of both men and women. It’s thought to boost libido and increase endurance. It has also been used to balance the hormones and increase fertility. Note the these benefits are anecdotal.
3. Women’s health and mood
Maca has been used to relieve menstrual issues and the side effects of going through menopause. Some women have used it to alleviate cramps, body pain, hot flashes, anxiety, mood swings, and depression. Like the benefits of #2 above, these are anecdotal and shouldn’t be used in place of consulting with a practitioner. If you are pregnant or lactating you should avoid taking maca.
4. Energy
Some have experienced an increase in energy level within days of beginning to use maca. It is also known for increasing stamina. Many athletes take maca for peak performance. If you find yourself tired much of the time, experiment with maca to see if it helps. Just a small amount could be exactly what you need for a boost! An increase in mental energy and focus has been reported by users of maca, as well.
5. General health
Maca helps your overall health in a number of ways. It supplies iron and helps restore red blood cells, which aids in avoiding anemia and cardiovascular diseases. The nutrients in maca may help to keep bones and teeth healthy and help heal wounds more quickly. When used in conjunction with a good workout regime, supplementing with maca may help to increase in muscle mass.
Be very cautious if you have a cancer related to hormones, like testicular and ovarian, among others. If you have liver issues or high blood pressure you should ask your doctor or practitioner before taking maca.
6. Skin
Many people take maca for skin issues, as for some people it helps to clear acne and blemishes. Another benefit that some users have experienced is that it decreases skin sensitivity. In hot or cold weather, maca may help skin withstand extreme temperatures.
7. Mood balance
If you find yourself overcome with anxiety, stress, depression or mood swings, maca may help alleviate these symptoms, though the evidence for this is anecdotal.
玛卡煲汤的五种做法！
玛卡排骨汤
【原料】玛卡干片6g,排骨50g,。清水。调味剂，生姜。比例为5-10g玛卡干片加入500g粥
【做法】
1.将排骨过水待用
2.将生姜制成汤汁
3.在停火前30分钟
4.加入玛卡干片干果
5.熬制玛卡成分融入粥中食用。
【营养价值】玛卡对亚健康状态有很好的调节作用，对于中年及老年人代谢功能降低，消化功能减退等有很好的调节作用，对于老年人骨密度低，容易骨折等因为钙吸收不足代谢弱导致的症状，有良好补充的效果。利于人体充分吸收利用玛卡本身和排骨中的营养物质。
玛卡红枣玉米汤
【原料】玛卡干片10g、新鲜红枣10枚，玉米，调味品。
【制作方法】
1.将红枣去核，洗净待用。
2.在锅内加入适量清水，用旺火煮沸。
3.放入红枣，加入玉米煮制。
4.加入玛卡干片。
5.锅加盖煮30分钟即可。
【养生功效】养颜美容补血，调节内分泌
【营养价值】玛卡中含有优质蛋白质可以补充人体优质蛋白，以及调节生理功能，构成活性成分，使人体紊乱的内分泌得到改善。加上新鲜红枣，一调一补，达到更好的养生保健效果。
玛卡鸭肉汤
【原料】游仙尚选玛卡干果6g,鸭肉50g,。清水。调味剂，生姜。比例为5-10g玛卡干果加入500g汤汁
【做法】
1.将鸭肉洗净，切块，备用。
2.将生姜，鸭肉等制成汤汁。
3.在停火前30分钟。
4.加入游仙尚选玛卡干果。
5.熬制玛卡成分融入粥中，食用。
【营养价值】游仙尚选玛卡中的脂肪和碳水化合物维生素含量适中，特别是脂肪，玛卡中的脂肪是不饱和脂肪酸，其中不饱和脂肪酸的重要成分亚油酸和亚麻酸，有降低胆固醇的作用，对于防止心血管疾病有益。玛卡搭配鸭肉对于因为摄入过多的饱和脂肪酸导致的动脉粥样硬化的人尤为有益。
玛卡乌鸡汤
【原料】玛卡干片6g,乌鸡50g,。清水。调味剂，生姜。比例为5-10g玛卡干片加入500g汤汁
【做法】
1.将乌鸡洗净，切块，备用。
2.将生姜，乌鸡等制成汤汁。
3.在停火前30分钟。
4.加入玛卡干片干果
5.熬制玛卡成分融入粥中食用。
【营养价值】玛卡中有含有的亚油酸在体内于胆固醇结合成酯，易于将固醇转运至血管外的组织，防止血栓形成，减少血管内有害物质的沉积，玛卡搭配乌鸡对于女性的血液系统有非常好的调节效果。
乳鸽玛卡响螺汤
功效：补肾填精，养阴清热，适用于女性性冷淡以及男性阳痿等症。
【原料】
1.乳鸽150克，响螺200克，玛卡干片30克【调料】姜片5克，白酒3克，盐2克，酱油3克【做法】 1.乳鸽处理好，洗净。
2.响螺取肉，放沸水锅中焯水，捞出控干。
3.玛卡干片，放入碗中泡15分钟
4.汤锅置火上加水烧开，放入鸽肉、螺肉、玛咖、姜片、白酒，煲2.5小时后用盐、酱油调味即可。
【功效】适于肾精亏虚、健忘、眩晕、足痿无力和腰酸疲乏者。
玛卡对男性的作用
1、解决阳萎早泄，提高性能力，效果明显
2、缓解前列腺炎。改善肾功能。
3、增加精子数量、提高精子活动能力。
4、调解血压、血脂、血糖。
5、改善睡眠、缓解疲劳，抗焦虑等抑郁性状况。
6、精力旺盛、充满活力。
玛卡对女性的作用
1、自然减肥美容。
2、平衡体内荷尔蒙年轻水平，激发女人魅力。
3、延缓更年期，抗衰老，改善月经不调、小腹胀痛。
4、提高免疫系统抵御疾病能力。
5、改善睡眠、缓解疲劳，抗焦虑等抑郁性状况。
6、记忆力好转、气色变好
